Question

records for a haccp plan include:
a) identification of potential hazards associated with each menu item
b) verification of critical limits (i.e. time and temperature) are achieved at each critical control point (i.e. risky step)
c) record keeping is not essential to the success of a haccp plan
d) both a) and b)

Explanation:

HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach to food safety. Identifying potential hazards (a) is a fundamental part of the HACCP plan as it helps in understanding what could go wrong. Verifying critical limits (b) ensures that the controls put in place (like time - temperature controls at critical steps) are effective. Record - keeping is essential in HACCP as it provides evidence of compliance and helps in continuous improvement, so option c is incorrect. Since both a and b are valid parts of HACCP records, option d is correct.

Answer:

d) both a) and b)